ORANGE ANISE MULLED WINE
INGREDIENTS:
- 2 bottles Shiraz
- 1/4 cup packed brown sugar
- 1 cinnamon stick
- 3 star anise
- 1 tsp whole cloves
- 1 orange
- orange peel strips
DIRECTIONS:
Remove the orange peel using a vegetable peeler. Cut peel into strips. Squeeze juice from orange; discard seeds and pulp. In a 5-quart crockery cooker combine orange juice, wine, and brown sugar.
For spice bag, tie the orange peel,
cinnamon, star anise, and whole cloves in a cheesecloth bag. Add to crockery cooker. Cover; cook on low-heat setting for 6 hours to simmer in flavours.
GLOGG WITH MADEIRA
INGREDIENTS:
- 1 cup red wine
- ⅓ cup Madeira
- 5 white cardamom pods, cracked
- 2 cloves
- 1 cinnamon stick
- 1 tsp dried orange peel
- 2 tbsp brown sugar
DIRECTIONS:
Mix everything in pot and simmer for several hours.
Strain and serve.
TOM & JERRY’S 1920’S EGGNOG
INGREDIENTS:
- 3 eggs, separated
- 3 tbsp powdered sugar
- ½ tsp ground allspice
- ½ tsp cinnamon
- ½ tsp cloves
- ½ shot brandy
- 1 shot dark rum
- hot milk (enough to fill the mug)
- grated nutmeg for garnish
DIRECTIONS:
Beat egg whites to a stiff froth. Separately beat egg yolks until light in color, gradually add the powdered sugar and spices. Fold yolk mixture into whites. Divide mixture between four 8oz mugs. Add ½ shot brandy and 1 shot rum to each mug; fill with hot beverage. Stir well and top with nutmeg.
MULLED APPLE CIDER – 12 SERVINGS
INGREDIENTS:
- 4 cinnamon sticks
- ⅛ tsp ground cloves
- 8 whole allspice berries
- orange peel from 1 orange
- lemon peel from 1 lemon
- ½ cup maple syrup
- 6 cups unfiltered apple juice
- apple slices and orange twists, for garnish
- ½ cup dark rum, optional
DIRECTIONS:
Place the cinnamon sticks, ground cloves, allspice berries, orange peel and lemon peel in a medium saucepan. Pour in the maple syrup and apple juice, then bring to almost a boil. Reduce the heat to low and simmer for 30 minutes. Remove from the heat and serve in mugs with apple slices and orange twists for garnish. Add a splash of rum for an adult version.
